Roasted celeriac and parsnip soup

Prep Time 10 mins
Cook Time 65 mins
Total Time 1 hr 15 mins

Use those winter root vegetables in this tasty soup!

Yields 6


  • 675g celeriac (celery root)
  • 750g parsnips
  • 1 large onion (250g)
  • 2 tablespoons olive oil
  • salt and pepper
  • 1.5 litres (6 cups) chicken or vegetable stock
  • green onions and pumpkin seeds to garnish


  1. Pre-heat oven to 375˚F.
  2. Peel and roughly chop the celeriac and parsnips into similar-sized cubes.
  3. Roughly chop the onion (into approximately 8 pieces).
  4. Place the vegetables on a baking tray lined with parchment paper or a silicone mat and drizzle with the olive oil. Sprinkle with salt and pepper.
  5. Roast vegetables for approximately 45 minutes or until they are just starting to caramelize and soften.
  6. Remove from oven and place in a medium pot with the stock, over medium-high heat.
  7. Bring to the boil, then reduce the heat to low and simmer for around 20 minutes.
  8. Use an immersion blender to purée the soup.
  9. This is not a smooth soup so if that is the texture you prefer, you can run the soup through a metal sieve.
  10. Garnish with pumpkin seeds and finely chopped green onion for crunch!


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